798 DISCUSSION ON WHEAT: 
In many cases spring wheats are ground and baked separately; but very 
frequently such grain is blended with the locally grown softer wheats of 
the country into which it is imported. These softer wheats have not suffi- 
cient gluten to produce a large well-raised loaf of bread and the texture is 
usually comparatively poor. On the other hand, the strong spring wheats 
yield a large, well-piled loaf of good texture, but the bread is inferior in 
flavour. The blending of the two wheats imparts to the bread made from 
it some of the desired properties of both, and the result is the production 
of a loaf of bread which, although not so large as that made from the 
spring wheat flour, is of good texture and flavour. To illustrate this point 
a series of blends were made with various proportions of the Manitoba 
spring wheat flour with that made from Ontario winter wheat. The bread 
from the Manitoba spring wheat flour was taken as the standard for 
colour, texture and appearance. No marks were given for flavour, as it was 
difficult to make an accurate judgment on this point. The results of the 
baking trials are given in the following table :— 
TasLE III.— Yield of Bread, Volume of Loaf, and Quality of Bread from 
the Blended Flour, 
Pex cent | Weight Size Quality of Bread 
Kind of Flour ater 
Absorbed been ie | Colour | Texture | gta 
: aes : =3/= = anal 
| Manitoba Ontario ~ | | 
Percent. Per cent. Per cent. Per cent. Per cent. 
100 _ 66 4 523 2,740 100°0 100:0 1000 
60 + 40 63:5 | 607 2,670 99:0 99-0 98°5 
50 + 450 61:8 | 495 | 2,400 98:0 98°5 96-0 
40). GO 594 | 496 | 2,390 | 970 98:0 95:0 
BO Te. 0 58°2 489 | 2,060 96-0 960 92:0 
20 + £80 56°7 490 1,900 95°0 95:0 90:0 
_ 100 48:0 477 | 1,830 94:0 94:0 87:0 
The yield of bread, volume of loaf and quality of the bread decreased 
with the increase of the proportion of the soft flour; if size of loaf is not 
in important point, it is evident that 50 or 60 per cent. of the soft flour 
tan be introduced without seriously affecting the general result. 
The Alberta Red wheat is used almost entirely for blending purposes. 
Even in Alberta it is not milled alone. As previously noted, the No. I. 
sample contains a very high percentage of gluten, much higher in propor- 
tion to the protein content than the spring wheat. But these results are 
reported after being repeatedly duplicated by an experienced person; while 
the percentage amount is undoubtedly high, they are as correct as can be 
got by the usual method of washing glutens. 
To gather some data on the value of these wheats for blending purposes 
we have mixed varying proportions of the Alberta flour with Ontario 
winter wheat flour and carried it through the regular baking trials. In 
every case the bread obtained was much superior to that got from either 
flour alone. The results were very interesting; but although we have made 
several blends, they were all made with the wheat of one crop and with 
only one sample of soft flour, and we do not feel that we have sufficient data 
to warrant the publication of the results. 
